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Sunday, 11 June 2017

Lemon Bounty Layer Cake (Gluten Free)

Playing around with layer cakes at the moment and I thought why should all my gluten free buddies miss out. This is a combination of a few other recipes that are on my blog, lemonies , lemon spread , Bounty Slice and White Chocolate and Sour Cream Frosting This is not a difficult cake to make, although, it is quite time consuming as there are several components to be made. Definitely a special occasion type of cake and really needs to be cut into thin slices or small portions. I like to have a dollop of cream.

Lemon Bounty Layer Cake

Cake

250
gms butter

200
gms white chocolate / 2 large blocks

4
eggs

3/4
cup castor sugar

2
cups almond meal

Coconut
Filling

200 g white chocolate

1 sachet Coconut milk powder

1/2 cup water

1 teaspoons vanilla extract

1 1/2 cups dessicated coconut

Lemon
Spread

125 g butter

½ cup caster sugar

125 ml lemon /limejuice

Fine zest of the lemons/limes

2 tablespoons cornflour

2 large eggs

White Chocolate Frosting

100ml sour cream,

200g chocolate

Cake

3 x 7” sponge tins, greased and
lined on the bottom.

Preheat oven 160 deg C

Place chocolate and butter in
glass bowl and melt in microwave. Use medium
heat or melt option. Alternatively, use a bowl over hot water.
Stir regularly until mixture is smooth. Allow to cool

Beat eggs and sugar until thick, light
and foamy, fold the egg mixture into the melted chocolate mixture then gently
stir through the almond meal.

Taste mixture, if you want a
stronger, more lemony or sour flavour dissolve a further ½ teaspoon of citric
acid in a teaspoon of water and mix in.

Divide mixture evenly between
three 7 inch sponge/sandwich tins.

Bake at 1600 until
firm on the edges and slightly soft in the middle.

Allow cakes to cool in tin for at
least ten minutes and then carefully lift out and place on cooling rack. Freeze
cakes if possible as this will make them easier to handle